Scallop Brochettes Recipes

Steps:

• Soak 8 bamboo skewers in water for at least 1 hour.
• In a large zip-top bag, combine scallops, thawed pina colada mix, rum, salt, pepper, and garlic. Squeeze out air and seal bag. Gently massage to thoroughly combine ingredients. Marinate in refrigerator 15 minutes or up to 30 minutes. Do not marinate longer then this or the marinade will begin to cook the scallops.
• Set up grill for direct cooking or a grill pan over medium heat. Lightly oil the grate when ready to start cooking.
• Remove scallops from marinade and discard marinade. Thread 3 scallops through 4 skewers and thread the pineapple wedges onto the remaining skewers. Season with salt and pepper. Note: If grilling indoors on a grill-pan, pat the scallops dry before grilling.
• Spread toasted coconut on a plate; set aside. Place brochettes on hot oiled grill and cook until scallops are opaque and just cooked through, about 3 to 4 minutes per side. Grill the pineapple until there are nice grill marks and fruit softens a bit, about 4 minutes. Remove from grill and immediately press both sides of brochettes into toasted coconut. Serve hot.

Steps:

• In a saucepan, heat 1 tablespoon of olive oil. Add onions and paprika cook until caramelized. Add tomato and simmer for 10 to 15 minutes. Season with salt and pepper to taste. Let sauce cool. Puree in a blender until smooth. Add hot sauce and set aside. Clean sea scallops by removing the small muscle attached. Peel the ripe mango and cut into 1/2-inch cubes. Place one piece of mango and one scallop on skewer. Season with salt and pepper. Lightly coat ingredients with oil and grill until scallop is medium rare. Garnish with sauce and fresh cilantro.

Steps:

• Cook beans:
• Cover beans with cold water to cover by 2 inches in a large bowl and soak, covered, overnight. Drain in a colander.
• Cook onion and carrot in butter in a 4- to 5-quart pot over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add soaked beans, lemon juice, garlic, thyme, and bay leaf and cover with cold water by 1 inch. Simmer beans, partially covered, until tender, 50 minutes to 1 hour. Add salt, then cool beans in their cooking liquid, uncovered, until warm.
• Prepare artichokes while beans are simmering:
• Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
• Cut off stem of 1 artichoke flush with base using a sharp paring knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut yellow leaves flush with top of artichoke bottom. Discard purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with knife, then rub artichoke bottom all over with another lemon half and drop artichoke into acidulated water. Trim remaining artichokes in same manner.
• Put 3 quarts water in a 5-quart pot, then squeeze juice from remaining 2 lemon halves into water and stir in oil and salt. Bring to a simmer. Drain artichoke bottoms and add to simmering liquid, then simmer, partially covered, until tender, about 25 minutes. Cool artichokes in cooking liquid until warm.
• Make vinaigrette while beans and artichokes cool:
• Blend vinaigrette ingredients except canola oil in a blender until well combined. With motor running, add canola oil in a slow stream and blend until emulsified.
• Cook scallops:
• Pat scallops dry and season with salt and pepper. Thread 4 scallops through sides onto each skewer. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 3 skewers at a time, until golden and just cooked through, 21/2 to 3 minutes on each side. Transfer brochettes to a plate.
• Assemble dish:
• Heat vinaigrette in a small saucepan over low heat, stirring, until warm. Drain beans in a colander, discarding bay leaf and thyme, and transfer to a large bowl. Transfer artichoke bottoms with a slotted spoon to beans and toss beans and bottoms gently with 1 cup vinaigrette and salt and pepper to taste.
• Place an artichoke bottom, stemmed side down, in each of 6 shallow bowls or soup plates and top with beans. Arrange scallop brochettes over beans, then drizzle with remaining vinaigrette and sprinkle with parsley.

Steps:

• Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
• Place scallops in a plastic bag set in a shallow dish.
• For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
• Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
• Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
• (Prep time includes marinating time).

Steps:

• Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
• Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

Steps:

• On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter., Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.

Steps:

• Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
• Add sea scallops and toss to coat with oil mixture.
• Prepare barbecue (medium-high heat) or preheat broiler.
• Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
• Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
• Transfer to plates and serve.